Bacon Potato Chowder Recipe

Reviewed on Aug. 23, 2009 by MissM_Home

Bacon Potato Chowder

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This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham.

Ingredients:

• 12 bacon strips, diced
• 2 medium onions, chopped
• 6 celery ribs, sliced
• 12 medium potatoes, peeled and cubed
• 1/3 cup butter
• 1 cup all-purpose flour
• 8 cups milk
• 2 medium carrots, shredded
• 1 tablespoon salt
• 1 teaspoon pepper

Directions:

In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain.
    Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
    Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon. Yield: 12-14 servings.

Reviewed on Jul. 14, 2009 by Cindy Lea

This was quite tasty and easy to make. I did add a few extra spices though, just because I like them. I added: sweet basil, rosemary, parsley flakes, and italian seasoning. Also, I froze the leftovers for a quick meal.